Jeffrey Riego
Executive Sous Chef
Rodriguez, Rizal
Summary
Experienced Chef with more than 15 years of experience in Cruise Ships and Hotel (land base).Excellent reputation for resolving problems and improving customer satisfaction. Being flexible, proactive, skilled in working under stress situation and working extended hours (if needed) to meet company/team goals.
Utilizing more than 15 years of of cooking experience that started from a 5 Star Hotel in Westin Philippines Plaza, the birth of my passion for the culinary industry having my curiosity and eagerness on creating a show stopper dishes with combination of flavors, aroma and texture using local and international ingredients.
After 2 years of hotel experience, I was hired by Costa Cruise Catering International. Within 20 years of continuous exploring different culinary customs, product, country and nationality from 40 different country that we've sailed, I gained culinary knowledge that I want to improve, share and showcase to other people(guest/passenger) and colleague .
Overview
6
6
years of professional experience
3
3
years of post-secondary education
9
9
Certifications
4
4
Languages
Work History
Executive Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
M/V Smeralda
06.2021 - 12.2022
Executive Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
M/V Costa Smeralda
04.2022 - 09.2022
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Oversaw business operations, inventory control and customer service for restaurant.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Used root cause analysis to conduct assessments and develop improvements.
- Interacted with guests to obtain feedback on product quality and service levels.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Collaborated with staff members to create meals for large banquets.
- Increased profits and efficiency 90% by building optimal inventory control model.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized work processes to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Executive Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
M/V Costa Diadema
12.2021 - 01.2022
Executive Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
M/V Costa Mediterranea
04.2020 - 06.2020
Executive Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
M/V Costa Pacifica
08.2019 - 04.2020
Executive Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
M/V Fascinosa
02.2019 - 06.2019
Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
M/V Fascinosa
12.2018 - 02.2019
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Planned and directed high-volume food preparation in fast-paced environment.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Modernized work processes to reduce guest wait times and boost daily output.
- Acted as head chef when required to maintain continuity of service and quality.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with staff members to create meals for large banquets.
- Oversaw kitchen operations for BLD and special functions and events in all outlets.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Managed 250 culinary personnel in service to 5000 - 6000 customer base.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Introduced new market items and spearheaded production of highly popular Sunday brunch.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Reduced food cost as per company target by using seasonal ingredients, setting standards for portion size and minimizing waste.
Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
M/V Costa Magica
10.2018 - 12.2018
Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
M/V Favolosa
11.2017 - 07.2018
Sous Chef A
Cruise Ships Catering and Services International N.V. (Costa)
M/V Costa Neoriviera
03.2017 - 08.2017
Sous Chef B
Cruise Ships Catering and Services International N.V. (Costa)
M/V Neoriviera
12.2016 - 03.2017
Sous Chef B
Cruise Ships Catering and Services International N.V. (Costa)
M/V Mediterranea
12.2016 - 12.2016
Sous Chef B
Cruise Ships Catering and Services International N.V. (Costa)
M/V Neoriviera
01.2016 - 10.2016
Education
Bachelor of Science - Marine Transportation
Philippine Maritime Institute Colleges
Sta. Cruz, Manila 06.1999 - 04.2002
Skills
Payroll and scheduling
Recipes and menu planning
Performance assessments
Food plating and presentation
Signature dish creation
Forecasting and planning
Food spoilage prevention
Budgeting
Menu planning
Staff Management
Performance improvement
Operations management
Employee training and development
Workflow Optimization
Equipment Maintenance
[Specialty] Italian Cuisine
Problem-solving
Kitchen equipment operation and maintenance
Food preparation and safety
Fine-dining expertise
Order delivery practices
Asian Cuisine
Japanese Cuisine (Sushi, Teppanyaki and Kikipoke)
French Cuisine
Vegan, gluten free and Special diet
Grill House ala Carte or Buffet
Fine Dining and Buffet Set-up
Vegetable and Ice Carving Skills
Waste Management (WINOW SYSTEM)
Accomplishments
- Wins Chef's Parade at M/V Costa Voyager in 2013 for Best Dish and Plating.
Certification
Elementary First Aid
Timeline
Executive Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
04.2022 - 09.2022
Executive Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
12.2021 - 01.2022
Elementary First Aid
11-2021
Executive Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
06.2021 - 12.2022
Marlins Hotel C1
10-2020
Executive Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
04.2020 - 06.2020
Executive Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
08.2019 - 04.2020
Executive Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
02.2019 - 06.2019
Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
12.2018 - 02.2019
Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
10.2018 - 12.2018
Sous Chef
Cruise Ships Catering and Services International N.V. (Costa)
11.2017 - 07.2018
HACCP E-Learning
08-2017
Sous Chef A
Cruise Ships Catering and Services International N.V. (Costa)
03.2017 - 08.2017
Sous Chef B
Cruise Ships Catering and Services International N.V. (Costa)
12.2016 - 03.2017
Sous Chef B
Cruise Ships Catering and Services International N.V. (Costa)
12.2016 - 12.2016
Management Effectiveness Spirit
08-2016
Sous Chef B
Cruise Ships Catering and Services International N.V. (Costa)
01.2016 - 10.2016
HACCP PLUS Health and Medical
11-2011
Hygienic Self Checking HACCP
03-2011
Tiers 2 & 3 Department Specific
03-2006
Food Service Sanitation Course
12-2004
Integrated Hotel Restaurant and Passenger Operation
03-2003
Bachelor of Science - Marine Transportation
Philippine Maritime Institute Colleges
06.1999 - 04.2002